Picnic for Pairs

Salsa with baked tortilla chips

Jicama Salad with Chili-Spiced Chicken

Chill the chicken; it actually tastes best cold. Jicama, which doesn't discolor like apples and pears, lends crunch to the crisp salad. Pack chicken and salad separately you'll still just have two containers.

Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Ingredients

4 (6-inch) corn tortillas, cut into strips

Cooking spray

2 teaspoons chili powder

2 teaspoons ground cumin

1/2 teaspoon salt, divided

1/4 teaspoon ground red pepper

1 pound skinless, boneless chicken breast halves

1/4 cup fresh lime juice

2 tablespoons extra-virgin olive oil

1 tablespoon honey

3 cups (1/8-inch) julienne-cut peeled jicama (about 3/4 pound)

1/4 cup minced fresh cilantro

Lime wedges (optional)

Preparation

Preheat oven at 375°.

Arrange tortilla strips in a single layer on a baking sheet; coat strips with cooking spray. Bake at 375° for 8 minutes or until toasted.

Combine chili powder, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Add chicken, turning to coat on both sides. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Cool.